Amarula Sour

SouthAfrican Amarula⏱ 10 min⚡ Vegetarian

Amarula Sour is a silky, creamy cocktail with bright lemon acidity and a soft, luxurious foam. The marula liqueur brings caramel, vanilla, and subtle fruit notes, giving the drink a rich yet refreshing finish.

Safety Warning

This recipe contains raw egg white, which can carry a risk of foodborne illness. Use pasteurised egg white if serving pregnant people, young children, elderly people, or anyone who is immunocompromised.

Nutrition · per serving

167kcal

1.6gProtein

15.5gCarbs

3.7gFat

0.1gFiber

2 servings

Ingredients

6 items

Cocktail base

Amarula cream liqueur100 ml

fresh lemon juice50 ml

sugar syrup (1:1)20 ml

egg white30 ml

ice cubes200 g

To serve

lemon twist2 pieces

Tips

•For the best foam, use very fresh egg white and shake hard in both stages.
•If preferred, use 45 ml pasteurised liquid egg white instead of shell egg white for easier handling and improved food safety.
•A few drops of Angostura bitters on the foam make a classic-looking finish, but they are optional and not included in the nutrition estimate.
•Serve well chilled; this drink is richest and most balanced when very cold.

Steps

1
Chill 2 coupe or sour glasses if possible. Juice the lemon if not already juiced, separate the egg, and measure all ingredients accurately; precise measuring keeps the drink balanced because Amarula is sweet and creamy.
50 ml fresh lemon juice30 ml egg white
2
Add the Amarula cream liqueur, fresh lemon juice, sugar syrup, and egg white to a cocktail shaker without ice. Dry shake vigorously for 15 seconds to build a stable foam.
100 ml Amarula cream liqueur50 ml fresh lemon juice20 ml sugar syrup (1:1)30 ml egg white
3
Open the shaker, add the ice cubes, and shake again hard for 15–20 seconds until the shaker feels very cold. This second shake chills, lightly dilutes, and tightens the foam. If the shaker is not frosty on the outside, shake a little longer.
200 g ice cubes
4
Double strain evenly into the 2 chilled glasses to catch ice shards and any loose egg white strands, giving a smooth, silky texture.
5
Express a lemon twist over each drink to release its oils, then garnish and serve immediately while the foam is thick and creamy.
2 pieces lemon twist

Origin & History

The sour is a classic cocktail family built on spirit, citrus, sugar, and often egg white for texture. This variation uses Amarula, the South African cream liqueur made from marula fruit, creating a velvety modern drink with regional identity and dessert-like richness.

southafrican cocktail amarula egg-white lemon classic beginner

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Steps

Chill 2 coupe or sour glasses if possible. Juice the lemon if not already juiced, separate the egg, and measure all ingredients accurately; precise measuring keeps the drink balanced because Amarula is sweet and creamy.

50 ml fresh lemon juice30 ml egg white

Add the Amarula cream liqueur, fresh lemon juice, sugar syrup, and egg white to a cocktail shaker without ice. Dry shake vigorously for 15 seconds to build a stable foam.

100 ml Amarula cream liqueur50 ml fresh lemon juice20 ml sugar syrup (1:1)30 ml egg white

Open the shaker, add the ice cubes, and shake again hard for 15–20 seconds until the shaker feels very cold. This second shake chills, lightly dilutes, and tightens the foam. If the shaker is not frosty on the outside, shake a little longer.

200 g ice cubes

Double strain evenly into the 2 chilled glasses to catch ice shards and any loose egg white strands, giving a smooth, silky texture.

Express a lemon twist over each drink to release its oils, then garnish and serve immediately while the foam is thick and creamy.

2 pieces lemon twist